Katiemarie's Notes:
Expand2 1/2 cups GF Rolled Oats (Bob's Red Mill) Ask a question about this ingredient
1/2 cup Ground Flaxseed Ask a question about this ingredient
1/2 -3/4 cup GF Steal Cut Oats (Bob's Red Mill) Ask a question about this ingredient
1/2 - 3/4 cup walnuts, chopped Ask a question about this ingredient
1/2 - 3/4 cup Dark Brown Sugar (plus 2 tbsp) Ask a question about this ingredient
1/4 - 1/2 teaspoon sea salt Ask a question about this ingredient
1/4 or less cup white sugar Ask a question about this ingredient
1 teaspoon tapioca starch (flour) EXACTLY unless using more oats Ask a question about this ingredient
1 - 1 1/2 tablespoon Pumpkin Pie Spice or equivilent Ask a question about this ingredient
1 1/2 cup squash (about 4 med. squash) Ask a question about this ingredient
1/3 cup pineapple and/or orange juice Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
3 - 5 tablespoons all natural apple sauce (no sugar) Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1/2 stick of butter (unsalted) Ask a question about this ingredient
Preheat oven to 325. Ground all oats until very fine - should be flour like and combine all dry ingredients in a large bowl except the two extra tablespoons of brown sugar.
Ask a question about this stepDice squash and puree in a food processor with the 1/3 cup of pineapple/orange juice and apple sauce. It should not have any chunks. If your squash is very juicy decrease the amount of juice & apple sauce you add a little. Set aside.
Ask a question about this stepMelt butter, let it cool, then combine with eggs and vanilla. Add egg mixture to dry ingredients, then add the squash mixture. Mix very well (I did not use a mixer).
Ask a question about this stepGrease your pan(s) well. Since oats cook differently than wheat, the load needs to be thin (no more than 1 1/2 inches). Otherwise the outside will burn and the middle will not be done. Let cook 25 min. then sprinkle with the remaining brown sugar. Cook an additional 15 - 25 min. Remove when toothpick comes out clean and edges are browned. It has a similar consistency to banana bread.
Ask a question about this stepLet cool completely before removing from pan.
Ask a question about this step1/2 stick of butter (unsalted) Ask a question about this ingredient
1/2 - 3/4 cup brown sugar (adjust to desired thickness) Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
2 - 3 dashes sea salt Ask a question about this ingredient
2 - 3 tablespoons cream Ask a question about this ingredient
Combine all ingredients and mix until smooth. Drizzle over bread when served. Excellent toasted and drizzled with icing!
Ask a question about this stepThis recipe is high in sugar but also high in protein and other important nutrients. Don't feel guilty about having this for breakfast - (especially if you can skip the frosting)
Ask a question about this stepPeople have also suggested adding raisens or cranberries. Mix it up!
Ask a question about this stepthis is fabulous! I have a whole pile of squash that would be perfect for this!
Ive seen a lot of Zucchini bread, but never with oats. I like the idea. How is the texture of the bread? Like other quick breads?
Fany is the author of My Sweet Mexico and Paletas.
The texture is very dense - like banana bread more than anything :)